Horseradish Cream (Tormakrem)
Prep 15 min Total 40 min
Horseradish Cream (Tormakrem) - kvalifood.com
Tormakrem is a rich Hungarian horseradish cream made with a bechamel base and whipped butter. It is thick enough to use as a filling for ham rolls (sonkatekercs) or to pipe into pastry, and is a staple of the Hungarian Easter table.
Makes ca. 700 g
Ingredients
- 200 g butter
- 50 g plain flour
- 250 ml whole milk
- 250 ml heavy cream
- 150 g horseradish, jarred with vinegar (or freshly grated with 1 tbsp vinegar)
- 1/2 tsp salt
- 1/8 tsp ground white pepper
Directions
Melt half the butter (100 g) in a saucepan over medium heat. Add the flour and stir constantly for 3-4 minutes until foaming but not browned.
Heat the milk and cream together in a separate pan until steaming. Do not boil.
Remove the roux from heat. Pour in the hot milk-cream mixture and whisk quickly.
Return to low heat and stir continuously for about 2 minutes until thickened into a smooth bechamel. Remove from heat and let cool to room temperature.
Season with salt and white pepper.
In a separate bowl, beat the remaining 100 g butter with an electric mixer for 2 minutes until fluffy and pale.
Add the horseradish to the whipped butter and beat until combined.
Fold the cooled bechamel into the horseradish-butter mixture until smooth and uniform.
Refrigerate until ready to use. Serve at cool room temperature.
Notes
- If using fresh horseradish, grate finely and add 1 tbsp vinegar to stabilize the flavor.
- For a quicker version, blend 100 g peeled horseradish root with 475 ml heavy cream, the juice of 1 lemon, 1/2 tbsp sugar, and 1/2 tsp salt. No cooking required.
See Also
Plain Grated Horseradish (Reszelt Torma)
Beetroot Horseradish Relish (Ceklas Torma)
Bearnaise Sauce
